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Advances in dairy ingredients

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Bibliographic Details
Group Author: Smithers Geoffrey W; Augustin Mary Ann
Published: Wiley-Blackwell,
Publisher Address: Oxford
Publication Dates: 2013.
Literature type: Book
Language: English
Series: Institute of Food Technologists series
Subjects:
Dairy products
Dairy processing
Functional foods
Carrier Form: xviii, 328 p.: ill. ; 25 cm.
ISBN: 9780813823959 (hbk.)
0813823951 (hardback)
Index Number: TS252
CLC: TS252.5
Call Number: TS252.5/A244

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